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20 minute dinner recipes

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Roasted Corn Salsa


From EatingWell:  May/June 1998, The EatingWell Diabetes Cookbook (2005)

Roasting corn brings out its inherent sweetness—it's almost like eating candy. Serve alongside grilled steak or chicken.

4 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 55 minutes



  1. Heat a dry cast-iron skillet over medium heat until hot. Add corn and bell pepper; cook, stirring occasionally, until well browned, 12 to 15 minutes.
  2. Transfer to a large bowl and mix in remaining ingredients. Let stand for 30 minutes before serving.


Per serving : 155 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 34 g Carbohydrates; 7 g Protein; 6 g Fiber; 396 mg Sodium; 511 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch

Tips & Notes